2

votes

Best and easiest way to make a pork belly meal

Answered on August 19, 2014
Created June 08, 2012 at 4:33 PM

Looking for ways that people have prepared pork belly. Look for quick and easy. Thanks!

A7768b6c6be7f5d6acc76e5efa66464c

on July 31, 2012
at 12:14 PM

Update: I followed your recipe over the weekend, adding some sage and thyme, plenty of salt, and the honey. Crock pot for 8 hours. Then I chilled it, sliced and pan fried. This was one of the tastiest, most satisfying pork efforts I ever undertook. Without the curing and smoking that turns belly into bacon, its natural flavor really took the stage, and was just delightful. Thanks for this awesome technique!

A7768b6c6be7f5d6acc76e5efa66464c

on July 26, 2012
at 11:46 PM

Oh jeez, another genius recipe!

A7768b6c6be7f5d6acc76e5efa66464c

on July 26, 2012
at 11:45 PM

Awesome! The Asian market near me sells it cheap, but I've never bothered to buy any because I hadn't thought about how to cook it. Suddenly this sounds better than the unseemly craving I got after reading that Spam thread....

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9 Answers

4
9d43f6873107e17ca4d1a5055aa7a2ad

on June 08, 2012
at 05:12 PM

Crock pot. Slab of pork belly that fits in the bottom. Season with whatever you want, but salt and a tiny bit of honey seems to be magic. On low for 6-8 hours. Slice, pan sear in the fat that accumulates in the bottom of the crock pot. So delicious!

A7768b6c6be7f5d6acc76e5efa66464c

on July 26, 2012
at 11:45 PM

Awesome! The Asian market near me sells it cheap, but I've never bothered to buy any because I hadn't thought about how to cook it. Suddenly this sounds better than the unseemly craving I got after reading that Spam thread....

A7768b6c6be7f5d6acc76e5efa66464c

on July 31, 2012
at 12:14 PM

Update: I followed your recipe over the weekend, adding some sage and thyme, plenty of salt, and the honey. Crock pot for 8 hours. Then I chilled it, sliced and pan fried. This was one of the tastiest, most satisfying pork efforts I ever undertook. Without the curing and smoking that turns belly into bacon, its natural flavor really took the stage, and was just delightful. Thanks for this awesome technique!

3
5b4fd1d0dcb02b1cc3c666ece9e5983d

(1169)

on June 08, 2012
at 04:57 PM

Roast it uncovered so it gets nice and crispy. Serve it as tacos, with Romain lettuce leaves, guacamole and salsa. Maybe some lemon juice.

1
94480caec9fbbaacc386d86a45efa720

(1007)

on July 26, 2012
at 02:41 PM

My favorite is a mod of Jamie Oliver's: http://www.jamieoliver.com/recipes/pork-recipes/pork-belly-roast Really, you just salt up the belly, roast it high for half an hour, then medium for an hour, then put yummy things in the bottom of the roaster and the belly on top and roast another hour. I chop up way more veggies than he does to put under the pork belly half way through - rutabaga being a fave - and I don't bother with the gravy. Rutabaga, garlic and thyme roasted underneath a roasting pork belly is sublime.

A7768b6c6be7f5d6acc76e5efa66464c

on July 26, 2012
at 11:46 PM

Oh jeez, another genius recipe!

1
Medium avatar

(110)

on July 26, 2012
at 04:18 AM

Just made this last night.

-salt it, roast in oven until crispy.

-pan fry with onion, garlic, black pepper, and chili.

1
246ebf68e35743f62e5e187891b9cba0

(21430)

on June 08, 2012
at 07:29 PM

I've been contemplating this myself lately, and along with Ruhlman's book have considered doing a pork belly confit (slow oven-poaching in oil), then removing it from the oil, allowing it to cool/harden in a fridge, then slicing off portions as-needed and pan frying them.

Might be a bit of overload though. Still looking forward to trying it.

1
0a819d945f30ae46a104d7a14e50e739

on June 08, 2012
at 04:57 PM

A friend of mine owns a food trailer here in Austin. He cuts pork belly into 3-inch x 1/2 inch slices and fries them in a wok then serves them on a bun. Forget the bun and you have an excellent meal with some collard greens. Yum.

0
3d0093dd591d9b88db74d7bba970dea0

(222)

on July 26, 2012
at 08:47 PM

Works well in the pressure cooker.

0
6b365c14c646462210f3ef6b6fecace1

(1784)

on July 26, 2012
at 04:30 PM

http://www.gastronomydomine.com/?p=312

one of my favorite chinese dishes from ealy childhood :-)

there are of course "paleo" riendly substitutes for some of the ingredients

check it out!

0
B8fa88e3a94784aeb9280cf1180564fa

(320)

on June 08, 2012
at 07:43 PM

Simply put: salt, pepper, baking sheet, heat. Yum.

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